There’s nothing like Roasted Summer Zucchini and Tomatoes to capture the essence of the season. This simple, vibrant dish pairs tender zucchini with juicy cherry tomatoes, roasted until caramelized and bursting with flavor. A touch of garlic, olive oil, a squeeze of lemon juice, a sprinkle of cheese, and fresh herbs brings it all together—an effortless summer side you’ll find yourself making again and again.
What makes this dish even better is how easy it is to pull together on a busy weeknight. Just a quick chop, a toss with a few pantry staples, and it’s off to the oven while you prep the rest of dinner. It’s naturally low in calories —so it tastes good and feels good to eat.
I love to toss these veggies on top of pasta – it makes a meal in itself. Perfect on a hot summer night, there’s nothing better than a pasta dish bursting with flavor that still feels so light and fresh to eat.
This recipe is so easy to make, it’ll leave you plenty of time to throw together another side. Try it alongside my glazed carrots or green beans with bacon for a well-rounded summer meal that’s full of flavor and color. Simple, satisfying, and totally weeknight-friendly!
How do I prevent the zucchini and tomatoes from becoming soggy?
Avoid overcrowding the baking sheet. Spacing the vegetables allows moisture to evaporate, resulting in better browning and texture.
What to serve with roasted summer zucchini and tomatoes?
Roasted zucchini and tomatoes make a versatile side dish. They pair well with grilled meats, or can be tossed with pasta or rice.
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Main Ingredients Needed:
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zucchini and yellow squash
- cherry or grape tomatoes
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garlic
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olive oil
- lemon juice
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salt
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black pepper
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red pepper flakes (optional)
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Italian seasoning
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Grated Parmesan
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Fresh parsley, for garnish
Want to bring even more flavor and texture to this dish? Try adding sliced mushrooms or diced red bell peppers to the mix before roasting. The mushrooms add a savory, meaty richness, while the peppers bring a pop of sweetness and vibrant color—perfect for rounding out this already delicious summer medley.
How To Make Roasted Summer Zucchini and Tomatoes
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
Slice 2 medium zucchinis and 2 medium squash into half moons. Halve 1 pint of cherry or grape tomatoes. Mince 3 cloves of garlic.
In a large bowl, combine the zucchini, tomatoes, and garlic.
Add to bowl:
2 tablespoons of olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1-1/2 tablespoons Italian seasoning
Toss until the veggies are evenly coated.
Spread the mixture in a single layer on your prepared baking sheet. Top with grated cheese. Roast for 20–25 minutes, until the zucchini is golden and the tomatoes are blistered.
Once out of the oven, sprinkle with more grated Parmesan and fresh parsley. Serve warm and enjoy.
Storing Leftovers:
Let the veggies cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or a skillet.
PrintRoasted Summer Zucchini and Tomatoes
- Prep Time: 5 minutes
- Cook Time: 20 - 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: oven
- Cuisine: American
Ingredients
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2 medium zucchinis, sliced into half moons
- 2 medium squash, sliced into half moons
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1 pint cherry or grape tomatoes, halved
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3 cloves garlic, thinly sliced or minced
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3 tbsp olive oil
- 3 tbsp lemon juice
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1 tsp kosher salt
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1/4 tsp black pepper
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1/4 tsp red pepper flakes
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1-1/2 tbsp Italian seasoning
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1/4 cup Grated Parmesan cheese, more for garnish
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Fresh parsley, for garnish
Instructions
Step 1: Preheat the oven
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prep the veggies
-
Slice 2 medium zucchinis and 2 medium squash into half moons.
-
Halve 1 pint of cherry or grape tomatoes.
-
Mince 3 cloves of garlic.
Step 3: Toss everything together
In a large bowl, combine the zucchini, tomatoes, and garlic.
Add to bowl:
2 tablespoons of olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1-1/2 tablespoons Italian seasoning
Toss until the veggies are evenly coated.
Step 4: Spread and roast
Spread the mixture in a single layer on your prepared baking sheet. Roast for 20–25 minutes, until the zucchini is golden and the tomatoes are blistered.
Step 5: Finish with toppings
Once out of the oven, sprinkle with grated Parmesan and fresh parsley.
Step 6: Serve and enjoy
Serve warm.
